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Butter Chicken

Madhu Kumar
A healthier version of this famous Indian dish made with 1 teaspoon oil.
Makes 4 servings. Nutrition info provided for single serving.
Cook Time 45 minutes
Resting Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 220 kcal

Ingredients
  

For Marinade

  • 500 gms Chicken
  • 1 tbsp white vinegar
  • 2 tsp Shan Tandoori Masala
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp yogurt

For Gravy

  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • 3 tsp garlic paste
  • 2 tsp coriander powder
  • 6 tbsp tomato paste
  • 2 tsp almond powder
  • ½ tsp brown sugar
  • ½ tsp kasoori methi (dried fenugreek)
  • 1 bayleaf
  • 1-3 sliced green chillies (small size - as per your taste)
  • 1 cup water
  • 1½ cup milk

Instructions
 

For Marinade

  • Remove visible fat from chicken
  • Make cuts on chicken to absorb marinade
  • Mix in vinegar in the chicken
  • Allow chicken to rest in vinegar for 20 minutes
  • After 20 minutes, drain any excess water from chicken
  • Mix in the masalas (Shaan Tandoori Masala, garlic paste, ginger paste and yoghurt) in the chicken
  • Cover and allow chicken to marinade for atleast 1 hour

For cooking chicken

  • Roast chicken for 20-30 minutes at 350F / 180C (depending on your oven), leave slightly raw (no oil needs to be added to the chicken)
  • Place wok/pan on burner on high flame
  • Once wok is hot, add 1 teaspoon oil of your choice (Olive oil/Canola oil/etc)
  • Once oil is hot, add bayleaf
  • Add turmeric powder, coriander powder and garlic paste
  • Add a little water and stir continuously for 2-3 minutes
  • Lower the flame
  • Add tomato paste and mix all ingredients well
  • Stir in the red chilli powder
  • Stir for 5 minutes
  • Add chicken to the wok and coat well with the masala (Make sure the chicken is not fully cooked - it will cook with the gravy)
  • Stir for 2-3 minutes
  • Add 1 measuring cup of water and increase flame
  • Keep stirring occasionally and bring to a boil
  • Once it boils, stir in the green chilies and add the almond powder
  • Add milk and bring to boil
  • Add garam masala, brown sugar and kasoori methi
  • Add salt as per your taste
  • Lower flame, cover the wok and cook till chicken is tender
  • Once chicken is cooked, garnish the dish with fresh coriander leaves